(MEAT-FREE MONDAYS/VEGAN RECIPES) Cozy up this Meatless Monday with a nice, hearty bowl of vegan chili.

This red lentil, sweet potato, and carrot chili may be vegan, but it’s jam-packed with protein and fiber.

Chock-full of sweet potatoes and carrots, this chili is naturally sweet and bursting with antioxidants! Adding kale and/or spinach also gives you a nice serving of iron-rich greens. As always, happy eating! — Global Animal

Red Lentil, Sweet Potato, & Carrot Vegan Chili. Photo Credit: Emilie Eats

Red Lentil, Sweet Potato, and Carrot Vegan Chili

Yield: 4-6 servings


  • 1 tablespoon coconut or olive oil
  • 1 yellow onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon dried cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 4 cups sweet potatoes, chopped into 1/2-inch chunks
  • 1 cup carrots, chopped
  • 1 cup dry red lentils
  • 3 cups tomatoes, blended into small chunks, about 3-4 large
  • 3 1/2 cups water or vegetable broth
  • 1 cup packed spinach or kale, thinly sliced
  • 2 tablespoons fresh oregano, minced (optional)


  1. Heat oil in a large pot over medium heat. Add onion; cook until translucent. Add the garlic, cilantro, salt, pepper, and thyme; stir frequently. Cook until the onion and garlic are slightly browned and deliciously fragrant.
  2. Add the sweet potatoes, carrots, and lentils; stir to combine. Add blended tomatoes and water and mix; turn the heat to high.
  3. When the chili comes to a boil, cover and turn the heat down to low to let it simmer. Cook until potatoes and carrots are tender, about 30 to 40 minutes.
  4. Once it’s cooked, stir in spinach and oregano; let it cook for a couple more minutes until the spinach is wilted.

Recipe Courtesy of Emilie Eats

More Emilie Eats: https://www.emilieeats.com/red-lentil-sweet-potato-and-carrot-vegan-chili/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!